Pulverize mushrooms in a blender or food processor until powdery. Brush steaks with 1 tbsp. melted butter and season with salt and pepper. Roll in mushrooms, pressing to coat steaks well. Cook steaks and any excess mushrooms in remaining 1 tbsp. butter over medium-low heat for about 5 to 7 minutes per side, lightly tented with foil. While steaks are cooking, place broth in a small skillet and cook over high heat until reduced to 1/3 cup. Remove steaks from skillet and keep warm. Add flour and cook for 1 minute. Stir in reduced broth and cream and cook until thickened. To serve, top each steak with gravy and sprinkle with rosemary.

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